Earlier this year, cheesemaker Kristen Allan had her last class in Australia at the Daylesford Longhouse before she left for Scotland. The class focused on making fridge essentials such as yoghurt, labna, mascarpone, and buttermilk ricotta from scratch. These kitchen staples were then transformed to a wonderful lunch for the day, and were a beautiful pair for figs. The whey didn’t go to waste either — it was a tenderiser for roasted goat and went into the focaccia dough.